Ingredients
Directions
Toast the walnuts: Add the chopped walnuts to a medium stove-top pan on medium heat. Toss the walnuts 2–3 times for even roasting for 1–2 minutes until you notice their aroma. Careful not to burn! Set aside.
Add the apples, celery, cucumber, cherries, red onion, and walnuts to a large bowl and toss.
Make the dressing: Add all the ingredients to a food processor or blender and blend until creamy smooth. Taste and adjust for additional flavor of choice.
Pour 1 cup of the dressing over top of the salad. Stir well. Add fresh ground pepper, if desired. Taste and adjust with more dressing, if desired.
Chef's Notes
Substitutions
Use almonds, pecans or pistachios in place of walnuts.
Use organic red grapes in place of cherries.
Use another apple of your choice in place of the Granny Smith apple.
Instead of red onion, use shallots, white onion or yellow onion.
Nut-free
Use sunflower or pumpkin seeds in place of walnuts.
Sugar-free
Use date paste in place of maple syrup.
Prep Ahead
Make the dressing ahead of time and store in the refrigerator for 3 days before using.
Make your own Homemade Cashew Yogurt.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Toast the walnuts: Add the chopped walnuts to a medium stove-top pan on medium heat. Toss the walnuts 2–3 times for even roasting for 1–2 minutes until you notice their aroma. Careful not to burn! Set aside.
Add the apples, celery, cucumber, cherries, red onion, and walnuts to a large bowl and toss.
Make the dressing: Add all the ingredients to a food processor or blender and blend until creamy smooth. Taste and adjust for additional flavor of choice.
Pour 1 cup of the dressing over top of the salad. Stir well. Add fresh ground pepper, if desired. Taste and adjust with more dressing, if desired.
